Holding on to the broccolini for another recipe! It's delicious and hearty with this creamy mustard chicken. Give it a go!
Serving size: This recipe makes 4 servings. Each serving size includes 5.5 oz chicken, 2.25 oz broccolini, and 1/3 cup sauce
Macronutrient Balance: 33.1g Protein / 15.3g Fat / 7.4g Carbohydrates
Ingredients:
22 oz boneless skinless chicken breast, filleted
1 Tbsp tapioca starch
1.5 Tbsp coconut oil
9 oz broccolini - about 1 bunch - 1 inch cut off the stems
2 cups of water water - to steam broccolini
1/2 shallot - minced
4 sprigs fresh thyme
1 cup coconut milk
2 tablespoons dijon mustard
1 tsp salt
1 tsp black pepper
Instructions:
Pat chicken dry and season with salt and pepper. Sprinkle the tapioca starch evenly on both sides.
In an iron skillet or regular large skillet, heat 1 tablespoon of coconut oil and medium heat. Once oil is hot, add chicken to the pan and make sure not to overcrowd. This may need to be done in two batches. Cook chicken for 4 minutes on one side and then flip and cook for an additional 2 minutes. Cover the pan with a lid or with foil while chicken is cooking.
While chicken is cooking, add the water in a pot and bring to a light boil. Add broccolini and cover and let steam for 2-3 minutes. Remove and put on a plate once it's done so it doesn't continue to cook in the pot.
Once chicken is done remove chicken and set aside, covered to keep warm.
Add 1/2 tablespoon of coconut oil to the pan and saute shallots for 2-3 minutes.
Add coconut milk, thyme sprigs, and mustard and let simmer for 5 minutes. Season with salt and pepper to taste.
Add chicken and broccolini back to the pan and cover and let cook on low for 2 minutes. Remove from heat and serve!